| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
people
|
Ingredients
- 1 tbsp Cooking oil
- 2 onions sliced
- 8-10 Tomatoes blanched
- 2 tsp Cumin Powder
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- salt to taste
- 5 Eggs boiled
- 3-4 small green chillies
- Coriander leaves
Ingredients
|
|
Instructions
- Place a deep-bottomed saucepan on high heat and fill it with water. Add the eggs to the water and let it boil for ten minutes.
- Take a knife and cut an ‘x’ on the bottom of the tomatoes. Then, place a deep-bottomed saucepan on high heat and boil some water in it. Now, drop the tomatoes in the pan and let them boil for 30 to 60 seconds. Once the skin starts to peel away, remove them on a plate.
- Meanwhile, place another saucepan on medium-high heat and add oil to it. Once the oil is hot enough, add sliced onions and let them cook until they turn slightly brown. Now, add the blanched tomatoes, turmeric, cumin powder, red chilli powder, chopped green chillies and salt to the pan. Take a hand-held masher and gently crush the tomatoes. Let the mixture cook for a few minutes.
- Add the boiled eggs to the curry and let it simmer for five minutes. Then, garnish it will coriander leaves and serve it with roti or hot rice.
Recipe Notes
Recipe Tip You can add yoghurt or coconut milk to make the dish richer and thicker in consistency. Share your version Got a better way to make Tomato Egg Curry? We would love to hear it. Share your recipe with us! Frequently Asked Questions Can I use tomato puree to make tomato egg curry? Yes, you can use tomato puree to make tomato egg curry. However, the flavour from fresh tomatoes will have an upper hand. Can I add fried boiled eggs to this dish? Yes, you can add fried boiled eggs to this dish.